Fresh Herbed Oil
If you like the fresh flavors of parsley, basil, thyme, rosemary, oregano and garlic, then you are going to love this Fresh Herbed Oil! It’s ridiculously delicious and easy to make. It’s ready immediately, no waiting for herbs to infuse.
This herb oil has a similar flavor profile as pesto, but without the parmesan cheese and nuts. It is so fresh and flavorful, you are going to want to put it on everything! It’s completely customizable to what you have on hand for fresh herbs or to what you like for different herb combinations. For instance, my parsley did great at the beginning of the season but really dwindled mid July, so I omitted the parsley for several batches and it was still amazing!
Making this herb oil is also a way to use up some of those fresh herbs in your garden for zero food waste. You can use single herbs to make specific flavors such as parsley oil or basil oil.
Ingredients for Fresh Herbed Oil
Olive oil: 2 cups of extra virgin olive oil.
Fresh organic herbs: 1 cup of fresh basil (packed), 3 tablespoons fresh rosemary, 1/4 cup fresh oregano leaves, 1 tablespoon fresh parsley, and 1 tablespoon fresh thyme leaves. The wonderful part of this oil is it is totally customizable. Omit, add, adjust the fresh herbs to your liking.
Garlic: 3-4 fresh garlic cloves minced. This is a guide , adjust as desired for flavor. For more intense garlic flavor, add more cloves. Or for less, add 1-2 cloves. Or omit depending on preference and its use.
*Why buy organic? Many feel that organic is hyped and just a way to get people to pay more for produce. But the research has shown that eating organic produce reduces your exposure to pesticides and chemicals when compared to non-organic produce and has an increased nutritional profile. Check out this article from the Mayo Clinic for more information that you might find interesting.
Equipment
High-powered blender, such as a Vitamix. Or food processor, such as a Cuisinart .
I use a Vitamix blender to puree and combine the herbs into the oil. Note – if using a food processor the herbs and garlic may not grind down and blend as fine. The flavor does not change using a food processor, just the consistency might be a bit different. If that is the case, and you would like a finer oil, then run the herbed oil through a cheesecloth to remove particles.
How to Make Herbed Oil
Begin by rinsing the herbs to remove any debris. Blot with a kitchen towel, paper towel, or use a salad spinner to dry the herbs after rinsing.
Add olive oil and herbs to blender container or food processor. Blend or puree on high speed for about 15-20 seconds or until you have a nice deep green oil.
Your herb oil is ready to use however you wish!
Storage
Store the herb oil is a glass container such as a mason jar with an airtight lid or in a squeeze bottle for easy use. Store in the refrigerator for up to 3 weeks. The oil may solidify a bit, but will quickly melt within a few minutes at room temperature.
You can also freeze this delicious oil for up to one year. I would recommend adding to ice cube trays similar to my Pesto storage. Once frozen, remove from the ice cube trays and storage in a ziplock bag or reusable freezer bag. This way you can just grab a cube when needed.
How to Use Herb Oil
This green herb oil can be used on so many different dishes or in recipes it’s crazy!
Here are a few ways to use:
Eggs: this is one of my favorite ways to use this herb oil. Use it to fry an egg, or when scrambling or making an omelet.
Pasta: Add to any pasta dish to add flavor such, spaghetti, or Mac and Cheese dishes.
Buddha or rice bowls: Make a buddha bowl with cooked brown rice, sautéed greens and veggies, roasted veggies such as sweet potatoes or beets and drizzle this delicious herbed oil over the bowl for a dressing alternative. Rice bowl: (photo above) in a skillet over medium heat add 1 tablespoon of fresh herbed oil, and sauté handful of greens of choice. Add 1 cup cooked rice and heat through adding more herb oil for taste. This one is a quick lunch favorite!
Dipping oil: use as a dipping oil with fresh bread such as sourdough bread, or fresh Italian bread.
Polenta: Drizzle over polenta and grated parmesan cheese. This is wonderful way to use this oil as the flavors blend beautifully!
Tofu or protein of choice: drizzle over tofu (or meat of choice) before and during baking or grilling.
Salad Dressings: Add vinegar of choice to make a fresh green salad dressing.
Drizzle over vegetables such as broccoli, carrots, potatoes, green beans, potatoes or beets before roasting or air frying. Or over Skillet Breakfast Potatoes
Use this flavorful oil with almost anything that you would use olive oil for to add flavor to your dish or cooking process.
Other Recipes You Might Enjoy
Fresh Herbed Oil
Equipment
- High Powered Blender such as Vitamix
Ingredients
- 2 cups olive oil
- 3 tbsp fresh rosemary
- ¼ cup fresh oregano
- 1 tbsp thyme
- 1 cup basil leaves, packed
- 1 tbsp fresh parsley
- 4 cloves garlic
- ½ tsp salt
- ¼ tsp ground pepper
Instructions
- Begin by rinsing the herbs to remove any debris. Blot with a kitchen towel, paper towel, or use a salad spinner to dry the herbs after rinsing.
- Add olive oil and herbs to blender container or food processor. Blend or puree on high speed for about 15-20 seconds or until you have a nice deep green oil.
- Your oil is ready to use! Enjoy!
Notes
- The herb and garlic measurements are a guide. Adjust to what you have on hand or personal preference.
- Storage: Store the herb oil is a glass container such as a mason jar with an airtight lid or in a squeeze bottle for easy use. Store in the refrigerator for up to 3 weeks. Or freeze in ice cube trays for up to 1 year.
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